Prepare the Tomato Herb Salad:In a medium sized bowl combine the assorted tomatoes with the fresh herbs. Pour in the fresh lemon juice and extra virgin olive oil. Season with salt and pepper. Mix well. Cover and refrigerate for at least 20 minutes. Mix occasionally.

Prepare the Chicken Cutlets:Combine the matzo meal, matzo cake flour, farfel and fresh herbs in a flat, shallow pan suitable for dredging. Mix well and set aside.

Loosely enclose the chicken cutlets in plastic wrap. Using a mallet, pound each cutlet thin.

Season cutlets lightly with salt and pepper. Using extra matzo cake flour, dredge each cutlet on both sides in the matzo flour; dip in egg wash. Dredge in the combined breading mixture.

Heat oil in a large sauté pan. Pan-fry each cutlet until golden brown on both sides. Place cutlets on a baking sheet and continue cooking in a 350˚ preheated oven for 8 – 10 minutes, or until cooked through, if needed.

To Serve:Place arugula on plates and top with hot chicken cutlets. Divide the macerated tomatoes evenly over the cutlets and arugula. Provide lemon wedges, if desired, and serve immediately.

Notes:

Yield: 4 servings

** Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons